Yield: 1 servings
|- G. Granaroli XBRG76A MM:MK VMXV03A|
|1||Bulb of fresh fennel (anise)|
|4 tablespoons||Chopped garlic or more if you like|
|Salt and plenty of fresh ground pepper|
Get a leg of lamb and ask the butcher to bone it and butterfly it for you. Do not let him tie it in a roast but ask him for some butcher string so you can do it by yourself. When you get the lamb home, try to remove as much fat from the inside as possible if the butcher didn`t clean it well. Now you are going to make your own roast of boneless lamb.
To begin...Lay the meat out flat on a large clean surface skin side down. Cut off the fuzzy top of the fennel and wash thoroughly. cut into 4" stalks using everything (save the bulb) Cover the meat first with salt and pepper. Spread the garlic all over the meat. Lay the pieces of fennel next spread over the meat. Now roll up like a jellyroll and start tying with the string about 2" apart. Get it as tight as you can. Then tie it lengthwise tucking the ends in. Place in a roasting pan and lightly oil top and sides. Salt an pepper the roast. Cut the fennel bulb into chunks and drizzle with about 2 tbls of melted butter or oli. Bake at 350 for about 1 hour covered. Turn every ½ hour. Remove cover and continue to bake 1 hour uncovered.
Before the last ½ hour add ½ cup white wine. When done, remove the meat to a warm platter. Do not cut too early, lamb gets cold fast. Put the roasting pan on top of the stove and make a gravy with the drippings. Add flour and water. You may even use a bit more wine or broth, adjust for salt, strain and serve on the side for the meat or mashed potatoes.